...also in cooking? I am 3rd generation Chinese and use my grandmother's Five Spice recipe when cooking a whole chicken all the time. I love it as the recipe always keeps the whole chicken moist. Even when I first made it and forgot to set the timer and it was burnt to a black crisp,...after peeling the blackened skin off, the chicken meat for still very tender. I was amazed.
Is the Chinese Five Spice the same or similar spice that Indians (from India) use...
- Thread starter Roz
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